- 200 gm Angle Hair pasta
- 500 gm minced beef
- 2 cans Italian diced tomato with sauce
- 2 cloves garlic, sliced
- 1 chili, chopped
- Parmesan cheese, to taste
- basil (fresh or dried), to taste
- salt, to taste
- pepper, to taste
- 1 egg, lightly beaten
- 1 tsp mustard
- 1 to 2 stalks rosemary, chopped leaves
- 1 stalk oregano, (chopped leaves or 1 tsp dried)
- 1 cup breadcrumbs
- Mix minced beef with marinade and leave for 15 minutes. Spoon out mixture and use two palms to shape balls.
- Heat oil in a frying pan or saucepan over medium-high heat. Add meatballs and cook, turning occasionally, until well browned and cooked through. Set aside.
- Add some more oil to sauté garlic and chili until aromatic. Stir in basil and add diced tomato with sauce. Bring it to a boil. Slower heat and simmer for 10 minutes until sauce thickens. Sprinkle salt and pepper to taste.
- Meanwhile, use a large saucepan to prepare boiling water. Add salt in water. Follow the instructions on the packet to cook Angle Hair pasta. Mine only needs two minutes of cooking to al dente. Drain well and toss to combine with meatballs and tomato sauce. Serve hot, topped with grated Parmesan cheese.
- The breadcrumbs are to help the beef stick together. I only used 3 slices of white bread, trimmed crust. Dice and process them in a food processor. Then pop them in a preheated 160C (320F) oven for a few minutes. The baked breadcrumb is wonderful for mixing meatballs.
- Chili and tomato are “good friends” to make your pasta taste heavenly.
- I bought the canned Italian tomato with sauce at supermarket. Very handy.